1 T olive oil
2 medium sweet potatoes, diced
1 each red and yellow peppers, diced
1 red onion, diced
1 cup spinach
1 T chili powder
Salt and pepper
Sausage (no sugar added for Whole 30) (I like the chicken sausage from Earthfare)
1. Preheat olive oil in large skillet over medium high heat. Add sweet potatoes and half of chili powder and salt. Sauté 15-20 minutes until softened, stirring occasionally.
2. Meanwhile, slice and brown sausage in another pan coated with olive oil.
3. Into the sweet potato pan, add bell peppers, onions, remaining chili powder and salt and pepper. Cook another 5 minutes. Stir in sausage and spinach and cook until spinach wilts.
Friday, February 22, 2019
Baba Ganoush
2 medium eggplants
2 garlic cloves, minced
2 T lemon juice, freshly squeezed
3 T tahini
Salt and pepper
3 T olive oil, divided
1/2 t ground cumin
1/2 t chili powder
1. Preheat oven to 400 degrees. Line baking sheet with parchment paper.
2. Cut eggplants lengthwise and season with salt. Brush eggplants with 2 T olive oil. Place eggplants cut side down on the baking sheet.
3. Roast eggplants for 35 - 40 minutes. Remove from oven. Let them cool.
4. Scoop eggplant flesh with a spoon. Discard the skin. Place eggplant flesh in a sieve over a bowl. Leave in sieve for ten minutes, stirring to release moisture.
5. Discard drippings. Place eggplant in food processor and process until smooth. Add the garlic, lemon juice, remaining 1 T of olive oil and mix well. Add tahini and mix until well incorporated. Add cumin, chili powder.
2 garlic cloves, minced
2 T lemon juice, freshly squeezed
3 T tahini
Salt and pepper
3 T olive oil, divided
1/2 t ground cumin
1/2 t chili powder
1. Preheat oven to 400 degrees. Line baking sheet with parchment paper.
2. Cut eggplants lengthwise and season with salt. Brush eggplants with 2 T olive oil. Place eggplants cut side down on the baking sheet.
3. Roast eggplants for 35 - 40 minutes. Remove from oven. Let them cool.
4. Scoop eggplant flesh with a spoon. Discard the skin. Place eggplant flesh in a sieve over a bowl. Leave in sieve for ten minutes, stirring to release moisture.
5. Discard drippings. Place eggplant in food processor and process until smooth. Add the garlic, lemon juice, remaining 1 T of olive oil and mix well. Add tahini and mix until well incorporated. Add cumin, chili powder.
Monday, February 18, 2019
Coconut Thai Chicken Zoodle Soup
1 T coconut oil
3 T red curry paste
1 t each: ground coriander and turmeric
3 chicken breasts, cut into 1-in pieces
2 cups chicken stock
3 T fish sauce
1/2 red onion, chopped
1 15 oz can coconut milk
Zucchini noodles
Lime juice
Cilantro
1. Add coconut oil and curry paste to medium sized pot over medium high heat. Let curry paste cook 2 minutes then add coriander and turmeric and cook one minute more.
2. Add chicken, chicken stock, fish sauce, and red onion and bring pot to a boil. Reduce the heat and simmer for 15 minutes. Add coconut milk and heat through.
3. Add zucchini and let cook 2 minutes.
4. Top with lime and cilantro.
3 T red curry paste
1 t each: ground coriander and turmeric
3 chicken breasts, cut into 1-in pieces
2 cups chicken stock
3 T fish sauce
1/2 red onion, chopped
1 15 oz can coconut milk
Zucchini noodles
Lime juice
Cilantro
1. Add coconut oil and curry paste to medium sized pot over medium high heat. Let curry paste cook 2 minutes then add coriander and turmeric and cook one minute more.
2. Add chicken, chicken stock, fish sauce, and red onion and bring pot to a boil. Reduce the heat and simmer for 15 minutes. Add coconut milk and heat through.
3. Add zucchini and let cook 2 minutes.
4. Top with lime and cilantro.
Caramelized Onion, Apple, and Sausage Stuffed Acorn Squash
1 or 2 small/medium acorn squash cut in half lengthwise and seeds/strings scooped out
1 lb pork sausage (no sugar added for Whole 30)
1 large onion sliced thin
3 T ghee
2 cloves garlic, minced
1 Apple, cored and diced
1 T fresh rosemary, chopped
2 t fresh thyme, chopped
2 cups fresh spinach
Salt and Pepper
1. Preheat oven to 400 degrees and line baking sheet with parchment paper.
2. Brush squash cut sides with salt and olive oil. Place open side down on baking sheet and roast for 20-30 minutes or until top of squash feel tender when gently touched. Set aside after removing from oven.
3. In a medium skillet, heat the ghee over low heat and add onions, stirring to quote. Add salt and cook for 25 minutes, stirring every 5 minutes to avoid burning. Remove from heat and set aside.
4. Heat large saucepan over medium low heat and add sausage. Once fat begins to render, add garlic and increase heat to medium.
5. Cook sausage until browned.add the apples and herbs and continue to cook, stirring until apples soften, about 10 minutes. Add spinach and salt and pepper, stirring until spinach wilts.
6. Add the caramelized onions to the sausage mixture, leaving excess fat in pan. Preheat the broiler, then fill halves of squash with stuffing mixture.
7. Arrange the squash, stuffing side up, and put under broiler for 5-10 minutes until tops get toasty, checking often to prevent burning.
1 lb pork sausage (no sugar added for Whole 30)
1 large onion sliced thin
3 T ghee
2 cloves garlic, minced
1 Apple, cored and diced
1 T fresh rosemary, chopped
2 t fresh thyme, chopped
2 cups fresh spinach
Salt and Pepper
1. Preheat oven to 400 degrees and line baking sheet with parchment paper.
2. Brush squash cut sides with salt and olive oil. Place open side down on baking sheet and roast for 20-30 minutes or until top of squash feel tender when gently touched. Set aside after removing from oven.
3. In a medium skillet, heat the ghee over low heat and add onions, stirring to quote. Add salt and cook for 25 minutes, stirring every 5 minutes to avoid burning. Remove from heat and set aside.
4. Heat large saucepan over medium low heat and add sausage. Once fat begins to render, add garlic and increase heat to medium.
5. Cook sausage until browned.add the apples and herbs and continue to cook, stirring until apples soften, about 10 minutes. Add spinach and salt and pepper, stirring until spinach wilts.
6. Add the caramelized onions to the sausage mixture, leaving excess fat in pan. Preheat the broiler, then fill halves of squash with stuffing mixture.
7. Arrange the squash, stuffing side up, and put under broiler for 5-10 minutes until tops get toasty, checking often to prevent burning.
Saturday, February 16, 2019
Chicken Enchiladas
1 onion, diced
1 jalapeño, seeded and diced
Olive oil
3 garlic cloves, minced
3 T chili powder
2 t ground cumin
3 t sugar
1 15 oz can tomato sauce
1 cup water
1 can diced fire roasted tomatoes
1 lb chicken breasts
2 cups shredded cheese (cheddar, Monterey Jack)
1/2 cup fresh cilantro, chopped12 6-oz soft corn tortillas
Cooking spray
Salt and pepper
1. Preheat oven to 425.
2. Heat oil over medium heat. Once shimmering, add onion, jalapeño and salt. Cook, stirring often until softened. Add the garlic, chili powder, cumin and sugar, and cook until fragrant, less than 30 seconds. Stir in tomato sauce, water and tomato. Bring to a simmer and cook until thickened, about 5 minutes.
3. Add the chicken to the sauce. Reduce to low, cover and cook until chicken is cooked through, about 15-20 minutes. Transfer chicken to plate and set aside to cool.
4. Pour sauce through a strainer into a medium bowl. Press down on the onion mixture to extract as much liquid as possible. Transfer the onions to a large bowl and set aside. Season sauce with salt and pepper to taste.
5. Shred the chicken and add to onion mixture. Add 1/4 cup of enchilada sauce, 1 cup cheese and cilantro. Stir to combine.
6. Working one at a time, spoon 1/3 cup of chicken mixture down center of tortillas and lay seam side down in greased 9x13 baking dish. Lightly spray enchiladas with cooking spray. Place in oven for 7 minutes, until tops of tortillas brown slightly.
7. Reduce heat to 400. Remove enchiladas and pour sauce evenly on top. Top with remaining cheese.
8. Cover dish with foil, bake 20 minutes. Remove foil and bake another 5-10 minutes to melt cheese.
1 jalapeño, seeded and diced
Olive oil
3 garlic cloves, minced
3 T chili powder
2 t ground cumin
3 t sugar
1 15 oz can tomato sauce
1 cup water
1 can diced fire roasted tomatoes
1 lb chicken breasts
2 cups shredded cheese (cheddar, Monterey Jack)
1/2 cup fresh cilantro, chopped12 6-oz soft corn tortillas
Cooking spray
Salt and pepper
1. Preheat oven to 425.
2. Heat oil over medium heat. Once shimmering, add onion, jalapeño and salt. Cook, stirring often until softened. Add the garlic, chili powder, cumin and sugar, and cook until fragrant, less than 30 seconds. Stir in tomato sauce, water and tomato. Bring to a simmer and cook until thickened, about 5 minutes.
3. Add the chicken to the sauce. Reduce to low, cover and cook until chicken is cooked through, about 15-20 minutes. Transfer chicken to plate and set aside to cool.
4. Pour sauce through a strainer into a medium bowl. Press down on the onion mixture to extract as much liquid as possible. Transfer the onions to a large bowl and set aside. Season sauce with salt and pepper to taste.
5. Shred the chicken and add to onion mixture. Add 1/4 cup of enchilada sauce, 1 cup cheese and cilantro. Stir to combine.
6. Working one at a time, spoon 1/3 cup of chicken mixture down center of tortillas and lay seam side down in greased 9x13 baking dish. Lightly spray enchiladas with cooking spray. Place in oven for 7 minutes, until tops of tortillas brown slightly.
7. Reduce heat to 400. Remove enchiladas and pour sauce evenly on top. Top with remaining cheese.
8. Cover dish with foil, bake 20 minutes. Remove foil and bake another 5-10 minutes to melt cheese.
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